Argentinian Wine

Argentina has produced wine since the mid-1550s, with the earliest vineyards established by European missionaries. The industry has grown steadily since then, and Argentina is now the fifth-largest wine-producing country in the world behind Italy, Spain, France and the U.S.

With 215,000 hectares (about 531,000 acres) under vine, Argentina produces wine in 14 of its 23 provinces from more than 2,000 wineries. Nestled at the foothills of the Andes Mountains, the country’s diverse range of climates and landscapes contribute to creating exceptional wines. From the sun-soaked vineyards of Mendoza to the high-altitude terrains of Salta, Argentina grows a wide variety of red and white wine grapes.

Cabernet Sauvignon, Merlot, Syrah and Bonarda are among the red varieties that thrive in different regions of the country. Chardonnay, Sauvignon Blanc and Torrontés take the spotlight in the white wine category.

It is Malbec, however, that has become synonymous with Argentine winemaking. Argentinian Malbec is often characterized by its deep color, rich fruitiness and velvety texture.

Argentina’s wine regions stretch from Salta in the north to Patagonia in the south. But it’s the Mendoza region that’s the heart of the Argentinian wine industry, producing more than 70% of the country’s wine.

The region’s diverse microclimates, ranging from arid desert conditions to cooler high-altitude zones, create ideal environments for cultivating various grape varieties. The high elevation of many vineyards means they receive plenty of sun during the day and experience significant temperature changes between day and night. This helps grapes develop complex flavors while retaining acidity.

The star grape of Mendoza is Malbec. The region has become synonymous with this variety, producing Malbec wines that are rich, full-bodied and brimming with dark-fruit flavors, velvety tannins and often a subtle hint of spice. Alongside Malbec, Mendoza also produces impressive red wines like Cabernet Sauvignon, Merlot and Syrah, each reflecting the unique terroirs they are grown in.

Mendoza’s white wines shine, with Chardonnay and the aromatic Torrontés leading the way. Torrontés, in particular, is an Argentinian wine specialty that thrives in the region’s higher altitudes, resulting in fragrant, floral and refreshing white wines.

The area is split into several smaller subregions—the most prominent being Maipu, Luján de Cuyo and Valle de Uco.

Despite their high quality, many wines from this region are underrated. On the border of Mendoza is San Juan, the second most productive wine region in Argentina. Hotter and drier than Mendoza, it produces jammy Syrah and Bonarda wines and is slowly gaining recognition for its premium varieties.

Meanwhile, one of the smaller wine regions in Argentina—Patagonia—contains just 2% of the country’s vineyards. The growing season here is long and warm, making it ideal for Chardonnay, Sémillon, Pinot Noir and Malbec grapes, which ripen slowly and develop full, complex flavors. Although the days may be warm, the nights turn cold, allowing the grapes to lock in their acidity. 

The highest wine region in Argentina—Salta—sits nearly 4,000 feet above sea level, exposing the vines to extremes in temperature throughout the day. These drastic changes produce highly acidic and balanced Torrontés grapes.

Argentina is home to a range of red and white wines, but it’s Malbec that keeps wine lovers returning. Despite having roots in France, Malbec is considered the signature wine of Argentina—velvety, smoky and full of intense black-fruit flavors like plum and blackberry.

Compared to a classic French Malbec, an Argentinian Malbec is smoother and less acidic, often with hints of cocoa powder and sweet tobacco from oak aging.

Malbec is Argentina’s most widely grown grape variety, accounting forover half of Argentina’s vineyards and thriving in the Mendoza region. It makes a great alternative to Cabernet Sauvignon.

As a medium- to full-bodied red wine, Malbec pairs well with red meat dishes full of flavor. With fewer tannins than Cabernet Sauvignon, it’s a good match with leaner cuts of meat—think turkey (dark meat), lamb or a T-bone steak.

Likewise, its savory hints mean Argentinian Malbec works with mushroom dishes and strong cheeses like blue cheese.

The country is also known for its full-bodied Cabernet Sauvignon, whose vines thrive in Argentina’s warm and dry climate. The grapes ripen early to produce rich, ruby-red wines bursting with cherry, blackberry and peppery flavors. Cabernet Sauvignon is a versatile wine that can be paired with almost any red meat, but it also suits rich, luxurious desserts made with dark chocolate.

Popular white options include Torrontés and Chardonnay.

Torrontés is a native to Argentina, and it requires great skill to produce a unique, aromatic wine that’s both dry and floral with flavors of peach, lemon and blossom. Lighter than Chardonnay, it’s best paired with poultry, white fish, tofu or vegetable dishes that won’t overwhelm its delicate flavors.

Argentinian Chardonnay offers a unique style. The country’s climate is drastically different from other Chardonnay-growing regions, and its vines have adapted, growing grapes with subtle citrus flavors and greater acidity. This results in a pale-yellow wine that’s more refreshing and crisp than creamy. Classic food pairings include pesto pasta, shellfish, mild and creamy cheeses, grilled poultry, white meats in buttery or creamy sauces and salads tossed in salsa verde.